CN106350394A - Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum - Google Patents
Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum Download PDFInfo
- Publication number
- CN106350394A CN106350394A CN201611105454.0A CN201611105454A CN106350394A CN 106350394 A CN106350394 A CN 106350394A CN 201611105454 A CN201611105454 A CN 201611105454A CN 106350394 A CN106350394 A CN 106350394A
- Authority
- CN
- China
- Prior art keywords
- wine
- big
- steaming
- sorghum
- daqu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum. The manufacturing method is characterized by comprising the following steps of (1) raw material and auxiliary material preparation; (2) raw material crushing; (3) auxiliary material steaming; (4) rice grain moisturizing; (5) material steaming; (6) water addition, raising cooling and distiller's yeast addition; (7) first stillage jar entering fermentation; (8) jar discharging and first stillage wine steaming; (9) second stillage wine steaming. The manufacturing method of the Fen-flavor Daqu baijiu brewed by the glutinous sorghum, provided by the invention, has the advantages of high wine yield and good mouthfeel.
Description
Technical field
The present invention relates to brewed spirit field, especially relate to brewage the making side of delicate fragrance type " Daqu " white spirit using glutinous sorghum
Method.
Background technology
Sorghum vulgare Pers. is the primary raw material of brewing spirit, and Grain Quality In Sorghum is the key factor of impact white wine quality, Sorghum vulgare Pers. seed
In grain according to amylose and amylopectin content number be divided into non glutinous sorghum and glutinous sorghum, in glutinous sorghum, amylopectin content accounts for
Total starch content more than 90%, does not almost have amylose.The determiner of the southern and northern sorghum-brewed wine quality of impact is not total shallow lake
Powder content, but the content of amylopectin, specifically the shared ratio in total starch of southern Sorghum vulgare Pers. amylopectin is all than same
The northern Sorghum vulgare Pers. of type is high, and northern sorghum-brewed wine quality is not as good as being exactly that amylopectin contains one of the reason the sorghum-brewed wine quality of south
Amount is relatively low.
At this stage, the primary raw material that the fen-flavor type white spirit with Fenyang wine as representative is brewageed is that the relatively low round-grained rice of amylopectin content is high
Fine strain of millet, although find that in using glutinous sorghum wine-making glutinous sorghum can effectively improve distillation yield and mouthfeel, but using clear
Odor type Fenyang wine traditional fermentation technique, because the sorghum seed as raw material needs to carry out particle before cooking, therefore in steaming and decocting
Later sorghum seed excessively sticks soft, is difficult the operation carrying out looking, disperse seed up and down, thus causing bigSolid fermentation be difficult into
The problem of row, have impact on the quality of distillation yield and wine, and south mostly is Maotai-flavor liquor using the Chinese liquor that glutinous sorghum is brewageed, high
Fine strain of millet granulate steaming and decocting, is not required to carry out the operation of particle before steaming and decocting, therefore there is not above-mentioned situation, so while brewage process
Difference, occurs in that and glutinous sorghum cannot be used to brewage the problem of delicate fragrance type " Daqu " white spirit as raw material.The present invention is in research Sorghum vulgare Pers. seed
On the basis of kernel structure and delicate fragrance type " Daqu " white spirit brewing relation, carry out improvement test, on the one hand solved glutinous Sorghum vulgare Pers. and make
The drawbacks of making fen-flavor type white spirit and stick soft easy to operate, on the other hand brewage delicate fragrance type " Daqu " white spirit and compare non glutinous sorghum using glutinous sorghum
Distillation yield improves more than 3%, and the Chinese liquor brewageed ethyl ester compared with non glutinous sorghum Chinese liquor is fragrant prominent, and aroma is relatively compound, alcohol
Sweet, sweet different compared with refreshing, odd amount in addition to the round number only.
Content of the invention
It is an object of the invention to provide the manufacture method that a kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, improve and capacity for liquor,
Wine outlet sense silk floss is soft.
For realizing the purpose of the present invention, employ the following technical solutions and be achieved:
The manufacture method that a kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, comprises the following steps:
1) raw material and adjuvant are prepared: wherein raw material includes glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant includes bran coat, rice husk；
2) pulverize raw material:
The glutinous sorghum of predetermined weight is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe；
Daqu (massive raw stater for alcholic liquor) is pulverized, Daqu (massive raw stater for alcholic liquor) consumption is the 26% of Sorghum vulgare Pers. weight；
3) steamed adjuvant:
Bran coat, rice husk are separately steamed in clear soup, the time of steaming in clear soup every time is no less than 30 minutes, until adjuvant no musty, dries in the air after having steamed
Dry standby；
4) moisten crushed grain:
Sorghum vulgare Pers. after pulverizing is admixed the bran coat after above-mentioned 3rd) step is processed, adds hot water, repeatedly turn after addition, make suction
Water uniformly, is piled up after mixing thoroughly and is carried out within 24 hours moistening crushed grain；
5) steaming:
Raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, then spreads one layer of step on rice steamer is combed
Rapid 3) process after bran coat, then plus profit crushed grain after raw material carry out steaming, after steam timing after the charge level of upper strata, 60 points of steaming
Clock；
6) add water, Yang Liang, plus song:
The red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkles into cold water, along with stating step 3) process after
The bran coat obtaining, subsequently turns, and ventilation is quickly dried in the air cool；Hot crushed grain cools to and increases song when 15 DEG C about, stirs after addition,
Obtain big
7) bigEnter cylinder to ferment:
Using the fermentation of ground cylinder, will be bigAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation in the face of covering；
8) go out cylinder, steam greatlyWine:
GreatlyTerminate in the ferment after fermentation in 28 days of ground cylinder, the fermented grain in ground cylinder admixed above-mentioned steps 3) process after obtain
Bran coat is stirred, and after loose, rice steamer in fermented grain is steamed wine, when in rice steamer, temperature starts when reaching 85 DEG C about to flow wine, receives big
Wine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by greatlyWine is put in storage.
The granular size that in the manufacture method of described Chinese liquor, wherein: step 2), Daqu (massive raw stater for alcholic liquor) is pulverized is big to Semen Glyciness for Semen phaseoli radiati.
The manufacture method of described Chinese liquor, wherein: step 4) particularly as follows: the Sorghum vulgare Pers. after pulverizing is admixed weight for Sorghum vulgare Pers. weight
Bran coat after above-mentioned 3rd) the step process of amount 8%, adds the hot water that weight is Sorghum vulgare Pers. weight 55-65%, 75-85 DEG C of summer, winter
In 80-90 DEG C of season, repeatedly turn after addition, make water suction uniformly, pile up after mixing thoroughly and carry out within 24 hours moistening crushed grain.
Spread in the manufacture method of described Chinese liquor, wherein: step 5) and during bran coat, see vapour spreading, uniformly upper flat, then plus profit crushed grain
Raw material afterwards, after steam is emerged from raw material, sprinkles the hot water adding 60 DEG C, amount of water is the 1.5- of Sorghum vulgare Pers. weight on charge level
3%, the whole steaming time is 60min.
In the manufacture method of described Chinese liquor, wherein: step 6), cold water usage is the 25% about of Sorghum vulgare Pers. weight, and bran coat is used
Measure 8% for Sorghum vulgare Pers. weight, Daqu (massive raw stater for alcholic liquor) consumption is the 16% of Sorghum vulgare Pers. weight.
Big in the manufacture method of described Chinese liquor, wherein: step 7)Enter in cylinder sweat, control big in ground cylinderSend out
The change of ferment temperature, if control mode is temperature is less than predetermined temperature, increases covering, if temperature is higher than on ground cylinder
Predetermined temperature, then reduce covering.
In the manufacture method of described Chinese liquor, wherein: step 8), bran coat consumption is the 10% of Sorghum vulgare Pers. weight.
Step 9 is also included after the manufacture method of described Chinese liquor, wherein: in step 8)) twoEnter cylinder fermentation steam wine:
TwoEnter cylinder fermentation: bigAfter wine has steamed, the raw material two into rice steamerAdd the Daqu (massive raw stater for alcholic liquor) of Sorghum vulgare Pers. weight 10%, stirring is all
Ground cylinder fermentation is inserted, by two after evenAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation above；
TwoGround cylinder fermentation after fermentation in 24 days terminates to obtain twoFermented grain, by twoIt is Sorghum vulgare Pers. weight that fermented grain admixes weight
10% above-mentioned steps 3 process the rice husk obtaining and are stirred, and treat twoWine will be steamed, when in rice steamer, temperature reaches by rice steamer thereon after loose
85 DEG C about when start flow wine, receive twoWine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by twoWine enters
Storehouse.
A kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, and described Chinese liquor is made using the method described in one of as above.
The manufacture method that a kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, comprises the following steps:
1) raw material and adjuvant are prepared: wherein raw material includes glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant includes Sorghum vulgare Pers. kind skin, rice husk；
2) pulverize raw material:
The glutinous sorghum of predetermined weight is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe；
Daqu (massive raw stater for alcholic liquor) is pulverized, Daqu (massive raw stater for alcholic liquor) consumption is the 26% of Sorghum vulgare Pers. weight；
3) adjuvant is processed:
Rice husk is steamed in clear soup, the steamed time is no less than 30 minutes, until adjuvant no musty, dry standby after having steamed；
4) moisten crushed grain:
Sorghum vulgare Pers. after pulverizing is admixed Sorghum vulgare Pers. kind skin, adds hot water, repeatedly turn after addition, make water suction uniformly, after mixing thoroughly
Pile up 24h to carry out moistening crushed grain；
5) steaming:
Raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, then spreads one layer of step on rice steamer is combed
Rapid 3) process after rice husk, then plus profit crushed grain after raw material carry out steaming, after steam timing after the charge level of upper strata, 60 points of steaming
Clock；
6) add water, Yang Liang, plus song:
The red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkles into cold water, subsequently turn, ventilation is quickly dried in the air
Cool；Hot crushed grain cools to and increases song when 15 DEG C about, stirs after addition, obtains big
7) bigEnter cylinder to ferment:
Using the fermentation of ground cylinder, will be bigAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation in the face of covering；
8) go out cylinder, steam greatlyWine:
GreatlyTerminate in the ferment after fermentation in 28 days of ground cylinder, the fermented grain in ground cylinder admixed above-mentioned steps 3) process after obtain
Rice husk is stirred, and after loose, rice steamer in fermented grain is steamed wine, when in rice steamer, temperature starts when reaching 85 DEG C about to flow wine, receives big
Wine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by greatlyWine is put in storage.
The granular size that in the manufacture method of described Chinese liquor, wherein: step 2), Daqu (massive raw stater for alcholic liquor) is pulverized is big to Semen Glyciness for Semen phaseoli radiati.
The manufacture method of described Chinese liquor, wherein: step 4) particularly as follows: the Sorghum vulgare Pers. after pulverizing is admixed weight for Sorghum vulgare Pers. weight
The Sorghum vulgare Pers. kind skin of amount 20%, adds the hot water that weight is Sorghum vulgare Pers. weight 55-65%, 75-85 DEG C of summer, 80-90 DEG C of winter, adds
Repeatedly turn afterwards, make water suction uniformly, pile up after mixing thoroughly and carry out within 24 hours moistening crushed grain.
Spread in the manufacture method of described Chinese liquor, wherein: step 5) and during rice husk, see vapour spreading, uniformly upper flat, then plus profit crushed grain
Raw material afterwards, after steam is emerged from raw material, sprinkles the hot water adding 60 DEG C, amount of water is the 1.5- of Sorghum vulgare Pers. weight on charge level
3%, the whole steaming time is 60 minutes.
In the manufacture method of described Chinese liquor, wherein: step 6), cold water usage is the 25% about of Sorghum vulgare Pers. weight, and Daqu (massive raw stater for alcholic liquor) is used
Measure 16% for Sorghum vulgare Pers. weight.
Big in the manufacture method of described Chinese liquor, wherein: step 7)Enter in cylinder sweat, control big in ground cylinderSend out
The change of ferment temperature, if control mode is temperature is less than predetermined temperature, increases covering, if temperature is higher than on ground cylinder
Predetermined temperature, then reduce covering.
In described Chinese liquor manufacture method, wherein: step 8), rice husk consumption is the 10% of Sorghum vulgare Pers. weight.
Step 9 is also included after the manufacture method of described Chinese liquor, wherein: in step 8)) twoEnter cylinder fermentation steam wine:
TwoEnter cylinder fermentation: bigAfter wine has steamed, the raw material two into rice steamerAdd the Daqu (massive raw stater for alcholic liquor) of Sorghum vulgare Pers. weight 10%, stirring is all
Ground cylinder fermentation is inserted, by two after evenAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation above；
TwoGround cylinder fermentation after fermentation in 24 days terminates to obtain twoFermented grain, by twoIt is Sorghum vulgare Pers. weight that fermented grain admixes weight
10% above-mentioned steps 3) process the rice husk that obtains and be stirred, treat twoWine will be steamed, as rice steamer Nei Wenduda by rice steamer thereon after loose
Start during to 85 DEG C about to flow wine, receive twoWine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by twoWine
Warehouse-in.
A kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, and wherein said Chinese liquor is made using the method described in one of as above.
The manufacture method that a kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, comprises the following steps:
1) raw material and adjuvant are prepared: wherein raw material includes glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant includes Quercus liaotungensis fruit, rice husk；
2) pulverize raw material:
Sorghum vulgare Pers. glutinous for predetermined weight is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe；
Daqu (massive raw stater for alcholic liquor) is pulverized, Daqu (massive raw stater for alcholic liquor) consumption is the 26% of Sorghum vulgare Pers. weight；
3) adjuvant is processed:
Quercus liaotungensis fruit is smashed powdering, standby；
Rice husk is steamed in clear soup, and the steamed time is no less than 30 minutes, until adjuvant no musty, dries standby after having steamed；
4) moisten crushed grain:
Sorghum vulgare Pers. after pulverizing is admixed the Quercus liaotungensis fruit after above-mentioned 3rd) step is processed, adds hot water, repeatedly turn over after addition
Mix, make water suction uniformly, pile up after mixing thoroughly and carry out within 24 hours moistening crushed grain；
5) steaming:
Raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, then spreads one layer of step on rice steamer is combed
Rapid 3) process after rice husk, then plus profit crushed grain after raw material carry out steaming, after steam timing after the charge level of upper strata, 60 points of steaming
Clock；
6) add water, Yang Liang, plus song:
The red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkles into cold water, subsequently turn, ventilation is quickly dried in the air
Cool；Hot crushed grain cools to and increases song when 15 DEG C about, stirs after addition, obtains big
7) bigEnter cylinder to ferment:
Using the fermentation of ground cylinder, will be bigAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation in the face of covering；
8) go out cylinder, steam greatlyWine:
GreatlyTerminate in the ferment after fermentation in 28 days of ground cylinder, the fermented grain in ground cylinder admixed above-mentioned steps 3) process after obtain
Rice husk is stirred, and after loose, rice steamer in fermented grain is steamed wine, when in rice steamer, temperature starts when reaching 85 DEG C about to flow wine, receives big
Wine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by greatlyWine is put in storage.
The granular size that in the manufacture method of described Chinese liquor, wherein: step 2), Daqu (massive raw stater for alcholic liquor) is pulverized is big to Semen Glyciness for Semen phaseoli radiati.
The manufacture method of described Chinese liquor, wherein: step 4) particularly as follows: the Sorghum vulgare Pers. after pulverizing is admixed weight for Sorghum vulgare Pers. weight
Quercus liaotungensis fruit after above-mentioned 3rd) the step process of amount 10%, adds the hot water that weight is Sorghum vulgare Pers. weight 55-65%, summer 75-
85 DEG C, in 80-90 DEG C of winter, repeatedly turn after addition, make water suction uniformly, pile up after mixing thoroughly and carry out within 24 hours moistening crushed grain.
Spread in the manufacture method of described Chinese liquor, wherein: step 5) and during rice husk, see vapour spreading, uniformly upper flat, then plus profit crushed grain
Raw material afterwards, after steam is emerged from raw material, sprinkles the hot water adding 60 DEG C, amount of water is the 1.5- of Sorghum vulgare Pers. weight on charge level
3%, the whole steaming time is 60 minutes.
In the manufacture method of described Chinese liquor, wherein: step 6), cold water usage is the 25% about of Sorghum vulgare Pers. weight, and Daqu (massive raw stater for alcholic liquor) is used
Measure 16% for Sorghum vulgare Pers. weight.
Big in the manufacture method of described Chinese liquor, wherein: step 7)Enter in cylinder sweat, control big in ground cylinderSend out
The change of ferment temperature, if control mode is temperature is less than predetermined temperature, increases covering, if temperature is higher than on ground cylinder
Predetermined temperature, then reduce covering.
In described Chinese liquor manufacture method, wherein: step 8), rice husk consumption is the 10% of Sorghum vulgare Pers. weight.
Step 9 is also included after the manufacture method of described Chinese liquor, wherein: in step 8)) twoEnter cylinder fermentation steam wine:
TwoEnter cylinder fermentation: bigAfter wine has steamed, the raw material two into rice steamerAdd the Daqu (massive raw stater for alcholic liquor) of Sorghum vulgare Pers. weight 10%, stirring is all
Ground cylinder fermentation is inserted, by two after evenAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation above；
TwoGround cylinder fermentation after fermentation in 24 days terminates to obtain twoFermented grain, by twoIt is Sorghum vulgare Pers. weight that fermented grain admixes weight
10% above-mentioned steps 3 process the rice husk obtaining and are stirred, and treat twoWine will be steamed, when in rice steamer, temperature reaches by rice steamer thereon after loose
85 DEG C about when start flow wine, receive twoWine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by twoWine enters
Storehouse.
A kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit, and described Chinese liquor is made using the method described in one of as above.
Brief description
Fig. 1 brewages the manufacture method schematic flow sheet of delicate fragrance type " Daqu " white spirit for glutinous sorghum of the present invention.
Specific embodiment
As shown in figure 1, the manufacture method that glutinous sorghum of the present invention brewages delicate fragrance type " Daqu " white spirit includes:
1. prepare raw material and adjuvant
Raw material: glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant: bran coat, rice husk
2. raw material pulverizing
Sorghum vulgare Pers. is pulverized: appropriate Sorghum vulgare Pers. (as 1000 jin) is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe.
Daqu (massive raw stater for alcholic liquor) is pulverized: it is thicker granule that Daqu (massive raw stater for alcholic liquor) is pulverized, and about Semen phaseoli radiati is big to Semen Glyciness.Daqu (massive raw stater for alcholic liquor) consumption is Sorghum vulgare Pers. weight
26%.
3. adjuvant is steamed in clear soup
First adjuvant bran coat, rice husk are separately steamed in clear soup, the steamed time is no less than 30min, until adjuvant no musty, dry in the air after having steamed
Dry.
4. moisten crushed grain
Due to the distinctive property of glutinous sorghum, particularly viscous soft after steaming, caking.Therefore present invention profit crushed grain technical process: will pulverize
Sorghum vulgare Pers. afterwards admixes the bran coat after above-mentioned 3rd step that weight is Sorghum vulgare Pers. weight 8% is processed, and the raw material after interpolation is loose, easily moistens
Thoroughly.The hot water adding weight to be Sorghum vulgare Pers. weight 55-65%, 75-85 DEG C of summer, in 80-90 DEG C of winter, repeatedly turns after addition, makes
Water suction uniformly, is piled up 24h and is carried out moistening crushed grain after mixing thoroughly.During accumulation, the thing such as gunnysack covers windrow, turns once every 5-6h, such as sends out
Existing crushed grain skin is dried, and adds the hot water that weight is Sorghum vulgare Pers. weight 2-3% in time.Require crushed grain to run through, no dry crushed grain, do not drench slurry again,
No pimple, free from extraneous odour, hand rubbing becomes face no to give birth to the heart.
5. steaming
Raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, spreads one layer of step 3 on rice steamer is combed
Obtain steamed after dry in the air cool bran coat, spread and during bran coat, see vapour spreading, uniformly upper flat, then plus profit crushed grain after raw material.After circle vapour, in material
The hot water adding 60 DEG C is sprinkled on face, amount of water is the 1.5-3% of Sorghum vulgare Pers. weight.The whole steaming time is 60min.
6. add water, Yang Liang (the red crushed grain after steaming being spread out rapidly, measure cool process), plus song
The red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkling weight is the cold of Sorghum vulgare Pers. weight 25% about
The bran coat obtaining after water, then step 3 process that add weight is Sorghum vulgare Pers. weight 10%, makes red crushed grain feed particles dispersion, inhales further
Water.Subsequently turn, ventilation is dried in the air cool.
Hot crushed grain cools to 15 DEG C about Shi Jiaqu, adds Daqu (massive raw stater for alcholic liquor) weight for the 16% of Sorghum vulgare Pers. weight, stirs all after addition
Even, obtain big
7. bigEnter cylinder fermentation
Using the fermentation of ground cylinder, will be bigAfter putting into ground cylinder, cover stone lid, cover face in stone and sprinkle rice husk thermal insulation.
The fermentation phase of delicate fragrance type " Daqu " white spirit is 28-35d, during diastatic fermentation, controls big in ground cylinderFermentation temperature
The change of degree, slow before being allowed to meet, in delay the rule falling very, afterwards, control mode is that such as temperature is less than predetermined temperature, then on ground
Covering such as cotton-wadded quilt, straw mattress etc. are increased on cylinder, such as temperature is higher than predetermined temperature, then reduce ground cylinder covering, such as raise cotton-wadded quilt, grass
Pad etc..
Front tight: 5-8d, greatlyIt is raised slowly to 28 DEG C about by 13 DEG C about.
In very: 12-18d is it is desirable to temperature is maintained at 28 DEG C about.
After delay to fall: 5-8d, unstrained spirits temperature is slow to be declined, and is 24 DEG C about to going out unstrained spirits temperature during cylinder.
8. go out cylinder, steam greatlyWine
GreatlyTerminate to obtain greatly in the fermentation 28-35d after fermentation of ground cylinderFermented grain, will be bigAdmixing weight is 10% Sorghum vulgare Pers. weight
The rice husk that the step 3 of amount obtains is stirred, and treats bigWine is steamed after fermented grain is loose.By in fermented grain rice steamer steam wine, during upper rice steamer it is ensured that
Fermented grain is loose uniform in rice steamer, does not calm the anger, does not run vapour.When in rice steamer, temperature starts when reaching 85 DEG C about to flow wine, receive bigWine
Liquid, beginning to flow out liquid is foreshot, and wine degree is higher, is then gradually lowered, and when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby.
Will be bigWine is put in storage, and warehouse-in alcoholic strength controls at 65 °.
9. twoEnter cylinder fermentation and steam wine
GreatlyAfter wine has steamed, in rice steamer, raw material is referred to as twoAdd the Daqu (massive raw stater for alcholic liquor) of Sorghum vulgare Pers. weight 10% and bigIntercept during wine brewing
Liquor tailing after stir, by twoAdmix and insert ground cylinder fermentation, by twoAfter putting into ground cylinder, coping stone lid, sprinkle rice husk above
Insulation.
TwoThe fermentation phase is 24d, during diastatic fermentation, controls two in ground cylinderThe change of fermentation temperature, is allowed to accord with
Slow before conjunction, in delay the rule falling very, afterwards, control mode is that such as temperature is less than predetermined temperature, then increase covering such as on ground cylinder
Cotton-wadded quilt, straw mattress etc., such as temperature are higher than to subscribe temperature, then remove partially cylinder covering, such as raise cotton-wadded quilt, straw mattress etc..
Front tight: 5-7d, twoIt is raised slowly to 28 DEG C about by 13 DEG C about.
In very: 10-15d is it is desirable to temperature is maintained at 28 DEG C about.
After delay to fall: 5-7d, unstrained spirits temperature is slow to be declined, and is 24 DEG C about to going out unstrained spirits temperature during cylinder.
10. go out cylinder, steam twoWine
TwoGround cylinder fermentation 24d after fermentation terminates, by obtain twoFermented grain admixes 10% that weight is Sorghum vulgare Pers. weight
The rice husk that step 3 obtains is stirred, and treats twoWine is steamed after loose.Rice steamer in fermented grain is steamed wine, it is ensured that fermented grain is in rice steamer during upper rice steamer
Interior loose uniform, do not calm the anger, do not run vapour.When temperature starts when reaching 85 DEG C about to flow wine in rice steamer, receive wine liquid, begin to flow out liquid
For foreshot, wine degree is higher, is then gradually lowered, the retention when alcoholic strength is less than 50 °.By twoWine is put in storage, puts alcoholic strength control in storage
System is at 65 °.
It is more than an embodiment of the invention, in brewing process, can also be using Sorghum vulgare Pers. kind skin or Quercus liaotungensis fruit
Real particle replaces bran coat, adds any one of both the above adjuvant and both contributes to glutinous sorghum and steam looking up and down, disperseing after grain, is difficult
Caking, and when replacing bran coat with Sorghum vulgare Pers. kind skin, because its contained tannin content is higher, contribute to separating the Sorghum vulgare Pers. seed after steaming
Grain, simultaneously because Sorghum vulgare Pers. kind skin and glutinous sorghum seed belong to kindred plant fruit is gone out Titian effect along with tannin, therefore
It is more strong that the Chinese liquor vinosity brewing relatively brews more pure, fragrance using bran coat；Make after adding Quercus liaotungensis fruit particle
The Chinese liquor produced has distinctive fruit tree delicate fragrance.
Adjuvant is included using the manufacture method that glutinous sorghum during Sorghum vulgare Pers. kind skin brewages delicate fragrance type " Daqu " white spirit:
1. prepare raw material and adjuvant
Raw material: glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant: Sorghum vulgare Pers. kind skin (is poured sorghum seed into flour milling machine and ground the Sorghum vulgare Pers. kind obtaining after skin
Skin standby or collect Sorghum vulgare Pers. kind skin standby), rice husk.
2. raw material pulverizing
Sorghum vulgare Pers. is pulverized: appropriate Sorghum vulgare Pers. (as 1000 jin) is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe.
Daqu (massive raw stater for alcholic liquor) is pulverized: it is thicker granule that Daqu (massive raw stater for alcholic liquor) is pulverized, and about Semen phaseoli radiati is big to Semen Glyciness.Daqu (massive raw stater for alcholic liquor) consumption is Sorghum vulgare Pers. weight
26%.
3. adjuvant is processed
Adjuvant rice husk is steamed in clear soup, the steamed time is no less than 30min, until adjuvant no musty, dry after having steamed.
4. moisten crushed grain
Due to the distinctive property of glutinous sorghum, particularly viscous soft after steaming, caking.Therefore present invention profit crushed grain technical process: will pulverize
Sorghum vulgare Pers. afterwards admixes the Sorghum vulgare Pers. kind skin that weight is Sorghum vulgare Pers. weight 20%, and the raw material after interpolation is loose, easily runs through.Add weight be
The hot water of Sorghum vulgare Pers. weight 55-65%, 75-85 DEG C of summer, in 80-90 DEG C of winter, repeatedly turns after addition, makes water suction uniformly, mixes thoroughly
Pile up 24h afterwards to carry out moistening crushed grain.During accumulation, the thing such as gunnysack covers windrow, turns once every 5-6h, such as finds that crushed grain skin is dried, and
When add weight be Sorghum vulgare Pers. weight 2-3% hot water.Require crushed grain to run through, no dry crushed grain, do not drench slurry, no pimple again, free from extraneous odour,
Hand rubbing becomes face no to give birth to the heart.
5. steaming
Raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, spreads one layer of step 3 on rice steamer is combed
Obtain steamed after dry in the air cool rice husk, spread and during rice husk, see vapour spreading, uniformly upper flat, then plus profit crushed grain after raw material.After circle vapour, in material
The hot water adding 60 DEG C is sprinkled on face, amount of water is the 1.5-3% of Sorghum vulgare Pers. weight.The whole steaming time is 60min.
6. add water, Yang Liang (the red crushed grain after steaming being spread out rapidly, measure cool process), plus song
The red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkling weight is the cold of Sorghum vulgare Pers. weight 25% about
Water, subsequently turns, and ventilation is dried in the air cool.Hot crushed grain cools to 15 DEG C about Shi Jiaqu, adds Daqu (massive raw stater for alcholic liquor) weight for the 16% of Sorghum vulgare Pers. weight,
Stir after addition, obtain big
7. bigEnter cylinder fermentation
Using the fermentation of ground cylinder, will be bigAfter putting into ground cylinder, cover stone lid, cover face in stone and sprinkle rice husk thermal insulation.
The fermentation phase of delicate fragrance type " Daqu " white spirit is 28-35d, during diastatic fermentation, controls big in ground cylinderFermentation temperature
The change of degree, slow before being allowed to meet, in delay the rule falling very, afterwards, control mode is that such as temperature is less than predetermined temperature, then on ground
Covering such as cotton-wadded quilt, straw mattress etc. are increased on cylinder, such as temperature is higher than predetermined temperature, then reduce ground cylinder covering, such as raise cotton-wadded quilt, grass
Pad etc..
Front tight: 5-8d, greatlyIt is raised slowly to 28 DEG C about by 13 DEG C about.
In very: 12-18d is it is desirable to temperature is maintained at 28 DEG C about.
After delay to fall: 5-8d, unstrained spirits temperature is slow to be declined, and is 24 DEG C about to going out unstrained spirits temperature during cylinder.
8. go out cylinder, steam greatlyWine
GreatlyTerminate to obtain greatly in the fermentation 28-35d after fermentation of ground cylinderFermented grain, will be bigAdmixing weight is 10% Sorghum vulgare Pers. weight
The rice husk that the step 3 of amount obtains is stirred, and treats bigWine is steamed after fermented grain is loose.By in fermented grain rice steamer steam wine, during upper rice steamer it is ensured that
Fermented grain is loose uniform in rice steamer, does not calm the anger, does not run vapour.When in rice steamer, temperature starts when reaching 85 DEG C about to flow wine, receive bigWine
Liquid, beginning to flow out liquid is foreshot, and wine degree is higher, is then gradually lowered, and when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby.
Will be bigWine is put in storage, and warehouse-in alcoholic strength controls at 65 °.9. twoEnter cylinder fermentation and steam wine
GreatlyAfter wine has steamed, in rice steamer, raw material is referred to as two, add the Daqu (massive raw stater for alcholic liquor) of Sorghum vulgare Pers. weight 10% and bigCut during wine brewing
Stir after the liquor tailing taking, by twoAdmix and insert ground cylinder fermentation, by twoAfter putting into ground cylinder, coping stone lid, sprinkle rice above
Shell is incubated.
TwoThe fermentation phase is 24d, during diastatic fermentation, controls two in ground cylinderThe change of fermentation temperature, is allowed to accord with
Slow before conjunction, in delay the rule falling very, afterwards, control mode is that such as temperature is less than predetermined temperature, then increase covering such as on ground cylinder
Cotton-wadded quilt, straw mattress etc., such as temperature are higher than to subscribe temperature, then remove partially cylinder covering, such as raise cotton-wadded quilt, straw mattress etc..
Front tight: 5-7d, twoIt is raised slowly to 28 DEG C about by 13 DEG C about.
In very: 10-15d is it is desirable to temperature is maintained at 28 DEG C about.
After delay to fall: 5-7d, unstrained spirits temperature is slow to be declined, and is 24 DEG C about to going out unstrained spirits temperature during cylinder.
10. go out cylinder, steam twoWine
TwoGround cylinder fermentation 24d after fermentation terminates, by obtain twoFermented grain admixes 10% that weight is Sorghum vulgare Pers. weight
The rice husk that step 3 obtains is stirred, and treats twoWine is steamed after loose.Rice steamer in fermented grain is steamed wine, it is ensured that fermented grain is in rice steamer during upper rice steamer
Interior loose uniform, do not calm the anger, do not run vapour.When temperature starts when reaching 85 DEG C about to flow wine in rice steamer, receive wine liquid, begin to flow out liquid
For foreshot, wine degree is higher, is then gradually lowered, the retention when alcoholic strength is less than 50 °.
By twoWine is put in storage, and warehouse-in alcoholic strength controls at 65 °.
Adjuvant is included using the manufacture method that glutinous sorghum during Quercus liaotungensis brewages delicate fragrance type " Daqu " white spirit:
1. prepare raw material and adjuvant
Raw material: glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant: Quercus liaotungensis fruit, rice husk.
2. raw material pulverizing
Sorghum vulgare Pers. is pulverized: appropriate Sorghum vulgare Pers. (as 1000 jin) is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe.
Daqu (massive raw stater for alcholic liquor) is pulverized: it is thicker granule that Daqu (massive raw stater for alcholic liquor) is pulverized, and about Semen phaseoli radiati is big to Semen Glyciness.Daqu (massive raw stater for alcholic liquor) consumption is Sorghum vulgare Pers. weight
26%.
3. adjuvant is processed
Quercus liaotungensis fruit is smashed powdering, standby；
Adjuvant rice husk is steamed in clear soup, the steamed time is no less than 30min, until adjuvant no musty, dry after having steamed.
4. moisten crushed grain
Due to the distinctive property of glutinous sorghum, particularly viscous soft after steaming, caking.Therefore present invention profit crushed grain technical process: will pulverize
Sorghum vulgare Pers. afterwards admixes the Quercus liaotungensis fruit after above-mentioned 3rd step that weight is Sorghum vulgare Pers. weight 10% is processed, and the raw material after interpolation is loose,
Easily run through.The hot water adding weight to be Sorghum vulgare Pers. weight 55-65%, 75-85 DEG C of summer, in 80-90 DEG C of winter, repeatedly turns over after addition
Mix, make water suction uniformly, pile up 24h after mixing thoroughly and carry out moistening crushed grain.During accumulation, the thing such as gunnysack covers windrow, turns one every 5-6h
Secondary, such as find that crushed grain skin is dried, add the hot water that weight is Sorghum vulgare Pers. weight 2-3% in time.Require crushed grain to run through, no dry crushed grain, again
Do not drench slurry, no pimple, free from extraneous odour, hand rubbing becomes face no to give birth to the heart.
5. steaming
Raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, spreads one layer of step 3 on rice steamer is combed
Obtain steamed after dry in the air cool rice husk, spread and during rice husk, see vapour spreading, uniformly upper flat, then plus profit crushed grain after raw material.After circle vapour, in material
The hot water adding 60 DEG C is sprinkled on face, amount of water is the 1.5-3% of Sorghum vulgare Pers. weight.The whole steaming time is 60min.
6. add water, Yang Liang (the red crushed grain after steaming being spread out rapidly, measure cool process), plus song
The red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkling weight is the cold of Sorghum vulgare Pers. weight 25% about
Water, subsequently turns, and ventilation is dried in the air cool.Hot crushed grain cools to 15 DEG C about Shi Jiaqu, adds Daqu (massive raw stater for alcholic liquor) weight for the 16% of Sorghum vulgare Pers. weight,
Stir after addition, obtain big.
7. bigEnter cylinder fermentation
Using the fermentation of ground cylinder, will be bigAfter putting into ground cylinder, cover stone lid, cover face in stone and sprinkle rice husk thermal insulation.
The fermentation phase of delicate fragrance type " Daqu " white spirit is 28-35d, during diastatic fermentation, controls big in ground cylinderFermentation temperature
The change of degree, slow before being allowed to meet, in delay the rule falling very, afterwards, control mode is that such as temperature is less than predetermined temperature, then on ground
Covering such as cotton-wadded quilt, straw mattress etc. are increased on cylinder, such as temperature is higher than predetermined temperature, then reduce ground cylinder covering, such as raise cotton-wadded quilt, grass
Pad etc..
Front tight: 5-8d, greatlyIt is raised slowly to 28 DEG C about by 13 DEG C about.
In very: 12-18d is it is desirable to temperature is maintained at 28 DEG C about.
After delay to fall: 5-8d, unstrained spirits temperature is slow to be declined, and is 24 DEG C about to going out unstrained spirits temperature during cylinder.
8. go out cylinder, steam greatlyWine
GreatlyTerminate to obtain greatly in the fermentation 28-35d after fermentation of ground cylinderFermented grain, will be bigAdmixing weight is 10% Sorghum vulgare Pers. weight
The rice husk that the step 3 of amount obtains is stirred, and treats bigWine is steamed after fermented grain is loose.By in fermented grain rice steamer steam wine, during upper rice steamer it is ensured that
Fermented grain is loose uniform in rice steamer, does not calm the anger, does not run vapour.When in rice steamer, temperature starts when reaching 85 DEG C about to flow wine, receive bigWine
Liquid, beginning to flow out liquid is foreshot, and wine degree is higher, is then gradually lowered, and when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby.
Will be bigWine is put in storage, and warehouse-in alcoholic strength controls at 65 °.
9. twoEnter cylinder fermentation and steam wine
GreatlyAfter wine has steamed, in rice steamer, raw material is referred to as two, add the Daqu (massive raw stater for alcholic liquor) of Sorghum vulgare Pers. weight 10% and bigCut during wine brewing
Stir after the liquor tailing taking, by twoAdmix and insert ground cylinder fermentation, by twoAfter putting into ground cylinder, coping stone lid, sprinkle rice above
Shell is incubated.
TwoThe fermentation phase is 24d, during diastatic fermentation, controls two in ground cylinderThe change of fermentation temperature, is allowed to accord with
Slow before conjunction, in delay the rule falling very, afterwards, control mode is that such as temperature is less than predetermined temperature, then increase covering such as on ground cylinder
Cotton-wadded quilt, straw mattress etc., such as temperature are higher than to subscribe temperature, then remove partially cylinder covering, such as raise cotton-wadded quilt, straw mattress etc..
Front tight: 5-7d, twoIt is raised slowly to 28 DEG C about by 13 DEG C about.
In very: 10-15d is it is desirable to temperature is maintained at 28 DEG C about.
After delay to fall: 5-7d, unstrained spirits temperature is slow to be declined, and is 24 DEG C about to going out unstrained spirits temperature during cylinder.
10. go out cylinder, steam twoWine
TwoGround cylinder fermentation 24d after fermentation terminates, by obtain twoFermented grain admixes 10% that weight is Sorghum vulgare Pers. weight
The rice husk that step 3 obtains is stirred, and treats twoWine is steamed after loose.
Rice steamer in fermented grain is steamed wine, it is ensured that fermented grain is loose uniform in rice steamer during upper rice steamer, do not calm the anger, do not run vapour.When rice steamer interior temperature
Degree starts when reaching 85 DEG C about to flow wine, receives wine liquid, and beginning to flow out liquid is foreshot, and wine degree is higher, is then gradually lowered, works as wine
Precision is less than retention when 50 °.By twoWine is put in storage, and warehouse-in alcoholic strength controls at 65 °.
Brewage the manufacture method brewing white spirit of delicate fragrance type " Daqu " white spirit by glutinous sorghum of the present invention, distillation yield is high, the present invention
There are following excellent results compared with the existing wine brewing using non glutinous sorghum:
Distillation yield: it is 46% about that the present invention adds the total distillation yield of bran coat glutinous sorghum, and the present invention adds Sorghum vulgare Pers. kind Pi Nuogao
The total distillation yield of fine strain of millet is 45% about, and the present invention adds the total distillation yield 45% about of Quercus liaotungensis fruit glutinous sorghum；Non glutinous sorghum always goes out wine
Rate is 43% about, and the total distillation yield of the present invention is higher by 3% about than non glutinous sorghum.
Ethyl acetate content: add bran coat glutinous sorghum bigWine 2107.66mg/l, twoWine 3575.74mg/l, adds high
Fine strain of millet kind skin glutinous sorghum is bigWine 2606.71mg/l, twoWine 3077.18mg/l, adds Quercus liaotungensis fruit tree glutinous sorghum bigWine
2557.58mg/l, twoWine 3102.38mg/l；Non glutinous sorghum is bigWine 2209.62mg/l, twoWine 2444.09mg/l.
Claims (5)
1. a kind of glutinous sorghum brewages the manufacture method of delicate fragrance type " Daqu " white spirit it is characterised in that comprising the following steps:
1) raw material and adjuvant are prepared: wherein raw material includes glutinous sorghum, Daqu (massive raw stater for alcholic liquor)；Adjuvant includes bran coat, rice husk；
2) pulverize raw material: the glutinous sorghum of predetermined weight is pulverized, every Sorghum vulgare Pers. is broken into 4-8 lobe；Daqu (massive raw stater for alcholic liquor) is pulverized；
3) steamed adjuvant: bran coat, rice husk are separately steamed in clear soup, the time of steaming in clear soup every time is no less than 30 minutes, until adjuvant no musty, steam
Dry standby after complete；
4) moisten crushed grain: the Sorghum vulgare Pers. after pulverizing is admixed the bran coat after above-mentioned 3rd) step is processed, adds hot water, repeatedly turn after addition,
Make water suction uniformly, pile up after mixing thoroughly and carry out within 24 hours moistening crushed grain；
5) steaming: the raw material after profit crushed grain carries out steaming using steamed method, first boils bottom pot water, then spreads one layer on rice steamer is combed
Step 3) process after bran coat, then plus profit crushed grain after raw material carry out steaming, after steam timing after the charge level of upper strata, 60 points of steaming
Clock；
6) add water, Yang Liang, plus song: the red crushed grain obtaining after steaming is gone out rice steamer while hot and spreads out rectangularity, sprinkles into cold water, along with stating
Step 3) process after the bran coat that obtains, subsequently turn, ventilation is quickly dried in the air cool；Hot crushed grain cools to and increases song when 15 DEG C about, plus
Stir after entering, obtain big
7) bigEnter cylinder fermentation: using ground cylinder fermentation, will be bigAfter putting into ground cylinder, close the lid, sprinkle rice husk thermal insulation in the face of covering；
8) go out cylinder, steam greatlyWine: bigTerminate in the fermentation after fermentation in 28 days of ground cylinder, the fermented grain in ground cylinder is admixed above-mentioned steps 3)
The bran coat obtaining after process is stirred, and after loose, rice steamer in fermented grain is steamed wine, when in rice steamer, temperature starts when reaching 85 DEG C about
Stream wine, receives bigWine liquid, when alcoholic strength is less than 50 °, starts intercepting liquor tailing standby, by greatlyWine is put in storage.
2. Chinese liquor according to claim 1 manufacture method it is characterised in that: step 2) in Daqu (massive raw stater for alcholic liquor) pulverize granular size
Big to Semen Glyciness for Semen phaseoli radiati.
3. Chinese liquor according to claim 1 manufacture method it is characterised in that: step 5) in spread and during bran coat, see vapour spreading,
Uniformly upper flat, then plus profit crushed grain after raw material, after steam is emerged from raw material, charge level sprinkles plus 60 DEG C of hot water, amount of water
For the 1.5-3% of Sorghum vulgare Pers. weight, the whole steaming time is 60 minutes.
4. Chinese liquor according to claim 1 manufacture method it is characterised in that: step 7) in bigEnter in cylinder sweat,
Control big in ground cylinderThe change of fermentation temperature, if control mode is temperature is less than predetermined temperature, increases on ground cylinder and covers
Cover material, if temperature is higher than predetermined temperature, reduces covering.
5. a kind of glutinous sorghum brewages delicate fragrance type " Daqu " white spirit it is characterised in that described Chinese liquor is using as one of claim 1-4 institute
The method stated makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611105454.0A CN106350394A (en) | 2016-12-05 | 2016-12-05 | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611105454.0A CN106350394A (en) | 2016-12-05 | 2016-12-05 | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106350394A true CN106350394A (en) | 2017-01-25 |
Family
ID=57879554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611105454.0A Pending CN106350394A (en) | 2016-12-05 | 2016-12-05 | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106350394A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106916694A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of production technology of aromatic fruity white wine |
| CN107400606A (en) * | 2017-09-18 | 2017-11-28 | 晋中市宏艺生物科技有限公司 | A kind of Quercus liaotungensis wine and preparation method thereof |
| CN107475051A (en) * | 2017-09-18 | 2017-12-15 | 宜川县山水醇芳果业专业合作社 | A kind of Spirit clinker brewing method |
| CN111676104A (en) * | 2020-06-10 | 2020-09-18 | 山西省农业科学院生物技术研究中心 | Faint scent type multi-grain wine and preparation method thereof |
| CN112522045A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Brewing method for continuous vinasse mixed steaming and mixed burning of Daqu fen-flavor liquor |
| CN112852571A (en) * | 2021-04-08 | 2021-05-28 | 黄淮学院 | Production process for brewing high-degree white spirit by mixed fermentation of various agricultural products |
| CN113604310A (en) * | 2021-08-12 | 2021-11-05 | 山西平遥古市楼酒业有限责任公司 | Process for ultralong fermentation brewing of soft and soft fen-flavor sorghum liquor |
| CN115029195A (en) * | 2022-07-26 | 2022-09-09 | 安徽金种子酒业股份有限公司 | Method for brewing and producing Daqu fen-flavor liquor by solid state fermentation in aboveground stainless steel box |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101265443A (en) * | 2007-03-18 | 2008-09-17 | 王建中 | Technique for brewing white spirit by sorgo culm |
| CN101020874B (en) * | 2006-12-13 | 2010-07-14 | 北京顺鑫农业股份有限公司牛栏山酒厂 | White liquor and its preparation process |
| CN102080036A (en) * | 2009-11-27 | 2011-06-01 | 吕强 | Novel preparation method of persimmon white spirit |
| CN102134539A (en) * | 2010-12-27 | 2011-07-27 | 永州市雅大科技实业有限公司 | Glutinous sorghum wine and preparation process thereof |
| CN103820269A (en) * | 2014-03-05 | 2014-05-28 | 内蒙古鄂尔多斯酒业集团有限公司 | Brewing method for black sesame complex flavor white spirit |
| CN203669425U (en) * | 2014-01-07 | 2014-06-25 | 山东天地缘酒业有限公司 | Faint scent type liquor fermentation workshop with peripheral temperature control effect |
| CN103146528B (en) * | 2013-03-18 | 2014-11-26 | 山西杏花村汾酒厂股份有限公司 | Production process of multi-grain Fenjiu |
| CN105176744A (en) * | 2014-12-05 | 2015-12-23 | 天津科技大学 | Method for producing fen-flavor liquor through liquid state fermentation |
| CN105400644A (en) * | 2015-12-07 | 2016-03-16 | 杨海锋 | Method for brewing fen-flavor daqu liquor by adopting millet |
| CN105623957A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Luzhou-flavor liquor production technology |
| CN106118971A (en) * | 2016-06-29 | 2016-11-16 | 贵州蛮王酒业有限公司 | The preparation method of aromatic Chinese spirit |
-
2016
- 2016-12-05 CN CN201611105454.0A patent/CN106350394A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101020874B (en) * | 2006-12-13 | 2010-07-14 | 北京顺鑫农业股份有限公司牛栏山酒厂 | White liquor and its preparation process |
| CN101265443A (en) * | 2007-03-18 | 2008-09-17 | 王建中 | Technique for brewing white spirit by sorgo culm |
| CN102080036A (en) * | 2009-11-27 | 2011-06-01 | 吕强 | Novel preparation method of persimmon white spirit |
| CN102134539A (en) * | 2010-12-27 | 2011-07-27 | 永州市雅大科技实业有限公司 | Glutinous sorghum wine and preparation process thereof |
| CN103146528B (en) * | 2013-03-18 | 2014-11-26 | 山西杏花村汾酒厂股份有限公司 | Production process of multi-grain Fenjiu |
| CN203669425U (en) * | 2014-01-07 | 2014-06-25 | 山东天地缘酒业有限公司 | Faint scent type liquor fermentation workshop with peripheral temperature control effect |
| CN103820269A (en) * | 2014-03-05 | 2014-05-28 | 内蒙古鄂尔多斯酒业集团有限公司 | Brewing method for black sesame complex flavor white spirit |
| CN105623957A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Luzhou-flavor liquor production technology |
| CN105176744A (en) * | 2014-12-05 | 2015-12-23 | 天津科技大学 | Method for producing fen-flavor liquor through liquid state fermentation |
| CN105400644A (en) * | 2015-12-07 | 2016-03-16 | 杨海锋 | Method for brewing fen-flavor daqu liquor by adopting millet |
| CN106118971A (en) * | 2016-06-29 | 2016-11-16 | 贵州蛮王酒业有限公司 | The preparation method of aromatic Chinese spirit |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106916694A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of production technology of aromatic fruity white wine |
| CN107400606A (en) * | 2017-09-18 | 2017-11-28 | 晋中市宏艺生物科技有限公司 | A kind of Quercus liaotungensis wine and preparation method thereof |
| CN107475051A (en) * | 2017-09-18 | 2017-12-15 | 宜川县山水醇芳果业专业合作社 | A kind of Spirit clinker brewing method |
| CN111676104A (en) * | 2020-06-10 | 2020-09-18 | 山西省农业科学院生物技术研究中心 | Faint scent type multi-grain wine and preparation method thereof |
| CN112522045A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Brewing method for continuous vinasse mixed steaming and mixed burning of Daqu fen-flavor liquor |
| CN112852571A (en) * | 2021-04-08 | 2021-05-28 | 黄淮学院 | Production process for brewing high-degree white spirit by mixed fermentation of various agricultural products |
| CN113604310A (en) * | 2021-08-12 | 2021-11-05 | 山西平遥古市楼酒业有限责任公司 | Process for ultralong fermentation brewing of soft and soft fen-flavor sorghum liquor |
| CN115029195A (en) * | 2022-07-26 | 2022-09-09 | 安徽金种子酒业股份有限公司 | Method for brewing and producing Daqu fen-flavor liquor by solid state fermentation in aboveground stainless steel box |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106350394A (en) | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum | |
| CN104152339B (en) | One kind chases after poor Maotai-flavor liquor production technology | |
| CN103865701B (en) | A kind of beer complex enzyme containing neutral protease | |
| CN104099218B (en) | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu | |
| CN106434231A (en) | Production technique of kaoliang spirit | |
| CN106754058A (en) | A kind of method of use rice brewing aroma type white spirit | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN104293594B (en) | Produce the method for wine and the former wine of raw fragrant dimorphism fermented soy Luzhou-flavor | |
| CN106916696A (en) | A kind of production technology of aromatic Chinese spirit | |
| CN110846171A (en) | Daqu fen-flavor highland barley wine and brewing method thereof | |
| CN102127499A (en) | Preparation process of thorn pear wine | |
| CN104498299A (en) | High-yield distiller yeast brewing technology | |
| CN110093218A (en) | Green tea beer and its production method | |
| CN105802795A (en) | Preparation method of Dashui wine | |
| CN111518657A (en) | Gorgon fruit medicinal residue wine and brewing method thereof | |
| CN105002062A (en) | Brewing method of ecological corn Xiaoqu wine | |
| CN113528267A (en) | Technology for brewing clear-sauce-flavor liquor by combining rhizopus oryzae starter and high-temperature yeast | |
| CN111378545A (en) | Highland barley wine brewing process and highland barley wine produced by same | |
| CN113234554A (en) | Production process of strong-flavor Daqu liquor | |
| CN112522045A (en) | Brewing method for continuous vinasse mixed steaming and mixed burning of Daqu fen-flavor liquor | |
| CN108203652A (en) | A kind of coarse cereals distiller's yeast feedstock composition and coarse cereals distiller's yeast | |
| CN106916694A (en) | A kind of production technology of aromatic fruity white wine | |
| CN108203650A (en) | A kind of nutrition distiller's yeast feedstock composition and nutrition distiller's yeast | |
| CN112625833A (en) | White spirit production process | |
| CN109609321A (en) | A kind of manufacture craft of the pure grain wine of alcohol eurymeric |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |
|
| RJ01 | Rejection of invention patent application after publication |